Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The graham cracker crust is made by finely crushing graham crackers and combining them with melted salted butter, then pressing firmly into a 9-inch pie pan and baking briefly to set. The filling consists of sweetened condensed milk, egg yolks, sour cream, freshly squeezed key lime juice, and lime zest, whisked until smooth. After pouring the filling into the crust, the pie bakes for a short time to thicken the filling.
Once cooled, the pie is chilled for at least 4 hours, allowing it to fully set and develop its signature tartness balanced by the sweetness of the condensed milk. Homemade whipped cream, made by beating heavy cream with powdered sugar until soft peaks form, is folded gently to top or pipe onto the pie before serving.
This pie is a classic dessert that offers a refreshing citrus flavor with creamy texture contrasted by a crisp crust. It is particularly flavorful when made with authentic key limes, but regular limes can be substituted without compromising the pie's character.
Making the pie a day ahead improves flavor integration and texture. Using full-fat sour cream and heavy cream enhances richness and mouthfeel.
Ingredients
Graham Cracker Crust:
- 12 graham cracker sheets
- 6 Tablespoons butter melted, salted
Key Lime Pie Filling:
- (2) ounce cans sweetened condensed milk
- 2 large egg yolk
- 1/2 cup sour cream (preferably full-fat)
- 3/4 cup key lime juice (or regular limes)
- lime zest from 1
Homemade Whipped Cream:
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter.
- Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.
Key Lime Pie Filling:
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, and sour cream. Pour into the graham cracker crust and bake for 10 minutes.
- Let it CHILL. It is important to allow it time to chill in the refrigerator because this allows it to set-up. It needs at least 4 hours before slicing the pie.
- In a large bowl, whip heavy cream until soft peaks form. Fold in powdered sugar. Add a dollop of whipped cream to each piece or pipe over the entire pie.
Notes
- Best when made a day ahead to chill and develop flavor.
- Key limes are smaller, more aromatic, and more tart than regular limes.
- Regular limes can substitute for key limes if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 232mg | 10% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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